Steps
- Rinse 2 cups of dried broken hominy. Cover with water alongside 1 cup of dried lima beans and 1 cup of dried chickpeas; soak overnight, then drain.
- Mix ½ cup of olive oil, 1½ teaspoons of sweet paprika, and ½ teaspoon of red pepper flakes. Add a quarter of 8 minced garlic cloves; set the sauce aside.
- Cut 450g of veal shoulder and 450g of pork shoulder into 1in / 2.5cm pieces; season with salt and pepper. Heat ¼ cup of olive oil in a large stockpot over medium-high heat.
- Brown the meat in batches for about 5 minutes, then transfer to a plate. Cut 285g of cured chorizo into ½in / 1cm slices and fry in the pot for 2 minutes.
- Add the remaining garlic and 1 large minced yellow onion; cook for 3 minutes. Stir in 1 tablespoon of tomato paste, 1 teaspoon of dried oregano, ½ teaspoon of ground cumin, and 1 bay leaf; cook for 2 minutes.
- Return the meat, hominy, beans, and chickpeas to the pot. Add 1 small peeled, seeded, and finely chopped acorn squash and 10 cups of water; bring to a boil.
- Simmer over medium-low heat for about 2 hours, until the hominy, beans, and meat are tender. Remove the bay leaf and stir in the juice of 1 lemon.
- Season with salt and pepper. Spoon into bowls, drizzle with the paprika sauce, and scatter with finely chopped scallions.